Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of dried pasta, ensuring there's enough space for it to cook. Stir occasionally to prevent sticking, and cook according to the package instructions until al dente, usually around 8-10 minutes.

When the pasta has about 2-3 minutes left to cook, carefully add the broccoli florets directly into the boiling water. Once both the pasta and broccoli are cooked, reserve ¾ cup of the pasta cooking water before draining.

In the same pot (no need to rinse), heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and lightly golden.

Stir in the freshly squeezed lemon juice and lemon zest, followed by the dried oregano, red pepper flakes, kosher salt, and black pepper. Gradually whisk in the reserved pasta water to create a silky sauce.

Return the drained pasta and broccoli to the pot with the garlic-lemon sauce. Gently toss everything together until the pasta is evenly coated with the sauce. Add the shredded Parmesan cheese and stir until melted and well incorporated.

Spoon the Lemon Broccoli Pasta onto plates or into bowls. Garnish with lemon wedges and chopped parsley.